Mexican Chicken Enchiladas with Red Sauce

Name: Mexican Chicken Enchiladas with Red Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked chicken breast (shredded); 8 units corn tortillas; 2 cups Mexican cheese blend (shredded); 1 tablespoon vegetable oil; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour (sifted); 3 tablespoons chili powder; 2 cups chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/4 teaspoon salt

StandardMexicanDinnerFamily-FriendlyComfort FoodFlavorful

⏱️ 20m PREP

🔥 35m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

These delicious enchiladas are packed with seasoned chicken and cheese, all wrapped up in a warm tortilla and smothered with a rich, flavorful red sauce.

Macronutrients per serving

grams

Protein

35.0g 37%

Fat

20.0g 21%

Carbs

40.0g 42%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Calcium

20% DV

Essential for healthy bones and teeth

🔺 Iron

10% DV

Important for blood production

🌾 Fiber

5 grams

Promotes digestive health

☀️ Vitamin A

30% DV

Important for vision and immune health

Ingredients

Main Ingredients

2 cups cooked chicken breast shredded
8 units corn tortillas
2 cups Mexican cheese blend shredded
1 tablespoon vegetable oil

Red Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour sifted
3 tablespoons chili powder
2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

Instructions

1 Preheat your oven to 375°F (190°C).
2 To prepare the red sauce, heat 2 tablespoons of vegetable oil in a saucepan over medium heat.
3 Whisk in the sifted flour and chili powder, and cook for about 1 minute until slightly thickened.
4 Gradually add the chicken broth, whisking constantly to prevent lumps. Stir in garlic powder, cumin, and salt.
5 Bring the sauce to a simmer and cook for about 10 minutes until it thickens, stirring occasionally.
6 In a large skillet, heat 1 tablespoon of oil and warm each tortilla for about 30 seconds on each side to make them pliable.
7 Fill each tortilla with shredded chicken and 1-2 tablespoons of cheese. Roll up and place seam-side down in a baking dish.
8 Pour the red sauce over the enchiladas, making sure they are completely covered.
9 Sprinkle the remaining cheese over the top of the enchiladas.
10 Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11 Let the enchiladas cool for a few minutes before serving.